Pat-in-Pan Pastry

No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled....MORE+LESS-

Ingredients

1 1/3

cups all-purpose flour

1/2

teaspoon salt

1/3

cup vegetable oil

2

tablespoons cold water

Steps

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1

In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.

2

Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute.
Unbaked Pie Crust: Fill and bake as directed in the pie recipe.
Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.